Homemade Chicken Stock
Ingredients
- 1 whole chicken preferably pasture-raised
- 5-7 chicken wings or 2-3 chicken feet
- 1 onion
- 1 lemon
- 1 celery rib with leaves
- salt to taste
- spices of your choice: peppercorns, bay leaves, mustard seeds, coriander seeds
- filtered water
Instructions
- Place all ingredients in a large stock pot, fill with cold water, bring to boil, turn down to simmer; remove scum with a spoon.
- Simmer for 2.5 – 3 hours.
- Cool slightly, remove the meat, toss the spent veggies and herbs; strain into two 1/2 gallons jars through a fine strainer.
- Remove congealed fat off the top when the stock is cooled. Or not.